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Easter Trifle Recipe
| Holiday
Type: Easter Trifle Free Cooking Recipe - Holiday Try this one! Ingredients / Directions # 15 oz. (425g) can black cherriesdrained and pitted# one and a quarter pints (750 ml) fresh milk# 7 fl. oz. double creamwhipped# 4 tbsp. cherry brandy# 4 tbsp black cherry jam# 5 oz. (150g) Made
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apple and blackberry oat crunch
| Aga Recipes
Cooking receipe to make apple and blackberry oat crunch under category Aga Recipes. You may find some video clips related to this receipe below.apple and blackberry oat crunch1.4 kg eating apples such as braeburns peeled cored and roughly chopped225g fresh or frozen blackberries 25g caster sugar 200
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mediterranean roast vegetables with harissa couscous and leaf salad
| Aga Recipes
Cooking receipe to make mediterranean roast vegetables with harissa couscous and leaf salad under category Aga Recipes. You may find some video clips related to this receipe below.mediterranean roast vegetables with harissa couscous and leaf salad1 small aubergine trimmed 1 courgette topped and tai
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chinese cooking info
| General Recipes
Cooking receipe to make chinese cooking info under category General Recipes. You may find some video clips related to this receipe below.chinese cooking info It is no wonder then that there are actually many variations in culinary style within China. They can be separated into four key regional cate
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Cooking receipe to make spicy duck watercress and peach salad under category General Recipes. You may find some video clips related to this receipe below.
spicy duck watercress and peach salad
3 large duck breasts
1/2 tsp dried cumin
1/2 tsp dried cinnamon
1/2 tsp dried ginger
1/2 tsp freshly ground black pepper
6 large ripe peaches skinned (dip in boiling water for a few seconds first) stoned and sliced
2 bunches watercress trimmed and washed
The dressing
2 tbsp lemon juice
1 tbsp balsamic Vinegar
1/4 tsp sugar
1/2 tsp dry English mustard
salt and pepper
4 tbsp walnut oil
Score the skin of the duck breasts in diamonds (about 1cm across) cutting down about halfway through the layer of fat under the skin.
Combine the spices and the pepper then gently massage the mixture into the slits.
Arrange the duck in a single layer in a shallow dish and leave to marinate for 2 hours at room temperature or leave overnight in the fridge (remove from the fridge 1 hour before cooking to return to room temperature).
Arrange the duck breasts skin side down in a lightly oiled heavy saute pan or frying pan (ideally non stick) and cook over the lowest possible heat (use a heat diffuser if you have one) for about 10 min or until little beads of blood appear on the upper flesh side if you want your duck rare now is the time to turn it over but leave it for another 2 min if you want it slightly more cooked but faintly pink in the middle.
Cook the breasts flesh side down over a medium heat for a further 2 min or until thoroughly sealed and brown.
Leave to cool to room temperature and thinly slice across.
Whisk the dressing ingredients in a large bowl.
Add the duck peaches and watercress then toss gently but thoroughly to combine.
Divide among 6 plates or soup dishes and serve at room temperature.
Serves 6
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